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Pioneer Woman birthday cake pie takes 5 hours and confetti cake mix, vanilla pudding and whipped cream to make a creamy, sprinkle-filled dessert pie. Try this easy birthday dessert for kids' parties, potluck dinners or family get-togethers, since it's make-ahead and ready to serve straight from the fridge.
Bake the reserved cake mix for 5 minutes before it goes into the filling, because raw flour isn't safe to eat. Skip it and you'd be serving a filling that tastes like cake batter but carries real food safety risk.
The same box of confetti cake mix goes into both the crust and the filling, so every bite tastes like birthday cake. Folding the pudding into the whipped cream, instead of layering it, also gives you a light, mousse-like filling that slices cleanly.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
It whips the cream to stiff peaks fast and keeps the filling light.
Buy on AmazonPyrex 9.5-inch glass pie plate
A standard 9-inch plate gives the crust and filling the right depth.
Buy on AmazonRiccle piping bags and tips set
A fluted tip pipes neat whipped cream rosettes around the edge.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Birthday Cake Pie
Course: DessertCuisine: American, Comfort FoodDifficulty: Medium12
servings35
minutes17
minutes382
kcalA tender cake mix crust holds a light, fluffy filling of pudding, whipped cream and sprinkles. Once it chills, the filling firms up enough to slice cleanly and gets topped with piped whipped cream rosettes.
Ingredients
Nonstick cooking spray, for the pie plate
1 (15.25-ounce) box confetti cake mix
3/4 c. all-purpose flour, plus more for dusting
1 tbsp. salted butter, at room temperature
1 large egg, plus 3 large egg yolks
1 (3.4-ounce) package instant vanilla pudding mix
1 1/2 c. cold milk
1 1/2 c. heavy whipping cream
1/2 tsp. vanilla extract
3 tbsp. powdered sugar
2 tbsp. multicolored sprinkles, plus more for decorating
Directions
- Prep the oven and pan: Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Then lightly grease a 9-inch pie plate (not deep-dish) with nonstick cooking spray.
- Mix the crust dough: Set aside 3/4 cup of the confetti cake mix, then mix the rest with 3/4 cup all-purpose flour, 1 tablespoon salted butter, 1 large egg, 3 egg yolks and 2 teaspoons water. Stir with a rubber spatula for about 3 minutes, until it just comes together.
- Roll out the dough: Turn the dough onto a lightly floured surface and gently knead until it's well combined. Form it into a disc, then roll it into a 12-inch circle.
- Bake the crust: Fit the dough into the pie plate, trim the excess and crimp the edges as you like. Poke holes along the bottom and sides with a fork, then bake about 12 minutes until lightly browned and let it cool completely, about 30 minutes.
- Heat-treat the cake mix: While the crust cools, spread the reserved cake mix over the prepared baking sheet and bake for 5 minutes. Then move it to a bowl, whisk out any lumps and let it cool completely.
- Make the pudding and cream: Whisk the instant vanilla pudding mix with 1 1/2 cups cold milk until smooth, then cover and refrigerate about 5 minutes until set. Beat 1 1/2 cups heavy whipping cream with 1/2 teaspoon vanilla extract in a stand mixer on medium-high for 2 to 3 minutes until stiff peaks form.
- Sweeten the topping cream: Move 1 cup of the whipped cream to a medium bowl and whisk in 3 tablespoons powdered sugar by hand. Cover it and refrigerate for decorating later.
- Fold the filling together: Add the cooled cake mix to the whipped cream left in the mixer bowl and beat about 1 minute until stiff peaks return. Stir a large spoonful into the pudding to lighten it, then fold in the rest along with 2 tablespoons sprinkles.
- Fill and chill: Spread the filling in an even layer in the cooled crust and cover with plastic wrap. Refrigerate at least 4 hours and up to 3 days, until firm.
- Decorate and serve: If the reserved whipped cream seems soft, whisk it until stiff peaks form, then pipe rosettes around the edge with a fluted tip. Finish with more sprinkles on top of each rosette.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Pyrex 9.5-inch glass pie plate, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I make birthday cake pie ahead of time?
Yes, this pie is built for it. You can assemble it up to 3 days ahead and keep it covered in the fridge. Wait to pipe the whipped cream rosettes until just before serving so they look fresh.
How do I store leftover birthday cake pie?
Cover the pie with plastic wrap or keep slices in an airtight container in the fridge. It's best within a day or two once decorated, since the whipped cream softens over time. I wouldn't freeze it, because the filling can turn watery when it thaws.
Can I use a store-bought crust instead of making one?
A store-bought graham cracker or cookie crust works if you're short on time. You'll still need the cake mix for the filling, and you'll lose the confetti cake flavor in the crust. Bake or chill it as the package says before filling.
Can I whip the cream without a stand mixer?
A hand mixer works just as well, so use it with a chilled bowl for the best volume. Beat until stiff peaks form, which can take a minute or two longer. Whisking by hand also works for the small portion of topping cream.
What's the most common mistake with this pie?
Filling the crust before it cools completely is the biggest one, because a warm crust melts the whipped cream and leaves a soggy bottom. Give the crust the full 30 minutes, and let the filling chill the full 4 hours so it slices cleanly.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Pyrex 9.5-inch glass pie plate, Riccle piping bags and tips set.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
